Wednesday, September 4, 2013

Raspberry Frangipane Bars

These are to die for! Almondy and with a tart kick of raspberry all on a buttery biscuit base, I've already had 3!! Must step away..... but sure one more won't hurt will it ? :D

For the Biscuit:
150g plain flour
60g icing sugar
145g butter (cold)
1tsp water

Raspberry Jam Layer ( I just used good quality store bought)

Frangipane Layer
150g butter (soft)
150g icing sugar
2eggs + 1yolk
1tsp almond extract
1tbsp spiced rum
150g ground almonds(whizzed again in a food processor)
250g raspberries (optional)

Preheat the oven to 180C and grease an 8x8 square tin
For the Biscuit: In a food processor, pulse the flour and sugar till fine and mixed. Pop in the butter and process until a dough starts to come together, put in the tsp of water and give it one last whizz and tip the dough into a greased tin. Use a palette knife to spread the dough into an even layer and place in the fridge to firm up. Bake for 15minutes until just golden.

While the biscuit is hot spread a good layer of raspberry jam over it completely.

For the frangipane: Beat the sugar and butter until light and fluffy, and beat in the eggs one by one and then the yolk. Mix in the rum and almond extract until well combined. Stir in the almond flour with a wooden spoon and then spread over the jam layer. I then pushed raspberries into the frangipane before baking, but at this time of year they can be a bit expensive so they are totally optional but make for a lovely moist and tangy cake.

Bake the Cake for 20 mins and then I had to put foil to cover the cake as it browns quickly. Bake for a further 10mins until firm to touch and a skewer put into the frangipane later comes out clean. Cool in the tin and cut into 16 little squares of happiness!

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